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In brief | Island Inc. | 3-24-14

In brief | Island Inc. | 3-24-14

Kenyon

In brief | Island Inc. | 3-24-14

Acosta

Stock investors meeting held

An Investor Business Daily group meeting will help attendees learn correct ways to invest their savings.

The meeting is for beginning, novice and experienced stock investors and will be held at 6:30 p.m. April 21, at Pottery Terrace Suite 323. The group encourages those who are in their 20s and 30s to start planning for retirement.

For more information, call Doc Martin at 327-0354.

Free baking demonstrations offered

King Arthur Flour will give two baking demonstrations April 9 at King Kamehameha’s Kona Beach Hotel.

“Perfect Pies and Savory Scones” will be held at noon and “Baking with Yeast and Whole Grains” begins at 7 p.m.

Additional classes are scheduled in Hilo and Honolulu.

With more than 220 years of experience behind them, the expert bakers at King Arthur Flour have plenty of advice to offer in these free demos. Each two-hour demo includes free recipes, coupons, and time to talk baking with the King Arthur Flour staff, plus a chance to win baking-related prizes.

This is the company’s first trip to Hawaii for this event. For more information, visit kingarthurflour.com.

Estate planning workshop scheduled

Warren Chong, an independent associate with LegalShield, will lead a basic estate planning workshop at 5:30 p.m. Thursday.

Participants will fill out a questionnaire to help them get started in the estate planning process. The class will be held at Suite Possibilities in Suite 102 of the Chamber of Commerce Building in Kailua-Kona.

There is no fee to attend. Space is limited. For more information or to register, call Warren Chong at 325-1060.

Workshop focuses on cash flow projections

Participants will learn the importance of financial planning to the success of a business and how to develop a cash flow projection during an April 9 workshop.

The class will be held from 9 to 11:30 a.m. at Kuakini Tower, 75-5722 Kuakini Hwy., Suite 213, with registration at 8:30 a.m. The cost is $20 per person.

To register, visit hisbdc.org. Call Jackie at 327-3680 for more information.

The full breakfast menu will be offered from 7 to 11 a.m. at 20 select drive-through restaurants statewide.

After successfully introducing a variety of products including FourthMeal, Doritos Locos Tacos and Cantina Bell, Taco Bell is launching its most extensive menu since it opened more than 50 years ago.

Hawaii-raised beef sold at Island Gourmet Markets

Hawaii Ranchers Natural Beef is now available to consumers at Island Gourmet Markets at Queens’ MarketPlace in Waikoloa.

Hawaii Ranchers Natural Beef is sourced from Hawaii-born cattle, pasture raised and grain finished in the Pacific Northwest, then shipped back to Hawaii through the Hawaii Cattle Producers Cooperative Association. Since 2011, the meat has only been available in restaurants.

The beef is sourced from eight ranches in Hawaii. “But we just don’t have enough pasture to raise them all here,” said association president James Greenwell of Palani Ranch. “And the drought has taken its toll on available grass.”

“When we ship our calves to the mainland, we know they will have plenty of pasture to graze on and we continue to own these animals until they come back to Hawaii as finished product,” he said. “This helps us to sustain our ranches.”

Humanely treated and raised without hormones and antibiotics, the cattle are finished on a diet of non-GMO grains including wheat, barley, alfalfa, hay, potatoes and vegetables. This finishing ensures good flavor and tenderness that is consistent and delicious.

For more information, visit hawaiiranchers.com.

‘Flipping Hawaii’ casting call

Orion Entertainment is casting for families or couples who are buying, remodeling, rehabbing and flipping houses in Hawaii.

Each episode of “Flipping Hawaii” will feature people who have a knack for seeing a diamond in the rough in rundown properties. The cameras will follow them through the process of purchasing the property to renovation and rehab and finally the sale of these homes.

Four Seasons Resort Hualalai at Historic Kaupulehu announces two promotions within its culinary division.

Shaun Acosta was named executive sous chef. A native of Woodland, Calif., Acosta has worked at the resort since 2006. Most recently banquet chef, he was responsible for wedding and special event dining. Acosta earned his associate degree in culinary arts from the California Culinary Academy in San Francisco. Prior to joining Four Seasons, Chef Shaun worked at the Hyatt Regency San Francisco.

Angela Kenyon was named chef de cuisine at Beach Tree restaurant. Kenyon served at Four Seasons Resort Palm Beach and Four Seasons Hotel London at Canary Wharf before joining Four Seasons Resort Hualalai in 2006, where she most recently served as sous chef of Beach Tree restaurant. A native of Lake George, N.Y., Kenyon is a graduate of New England Culinary Institute with an associate degree in culinary arts.

- MILESTONES -

Block party celebrates business anniversaries

Alii Plaza, on the corner of Hualalai Road and Kuakini Highway, will hold a block party to celebrate the one-year anniversary of businesses at the center.